Kale Slaw

Portions:
6

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1/2 bunch fresh kale
  • 2 tablespoons shallots
  • 6 medium Brussels sprouts
  • 1/3 cup dried, sweetened cranberries
  • 3 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon Mrs. Dash® garlic & herb seasoning blend
  • 1/2 teaspoon yellow mustard
  • 1/8 teaspoon black pepper

Preparation

  1. Remove kale from stalks and finely chop. Measure 3 cups for slaw. Chop shallots.
  2. Shred Brussels sprouts and measure 2 cups.
  3. In a medium bowl, combine kale, Brussels sprouts, cranberries and shallots.
  4. In a small bowl, combine olive oil, vinegar, honey, Mrs. Dash seasoning blend, mustard and pepper. Pour over vegetables and mix.
  5. Refrigerate for 30 minutes before serving.

Helpful hints

  • Kale slaw keeps in the refrigerator for 5 days.
  • For a variation, heat the slaw and stir-fry for a hot dish.

Nutrients per serving

Calories 143

Protein 2 g

Carbohydrates 18 g

Fat 7 g

Cholesterol 0 mg

Sodium 29 mg

Potassium 245 mg

Phosphorus 38 mg

Calcium 46 mg

Fiber 2.0 g

Kidney and kidney diabetic food choices

  • 1 vegetable, medium potassium
  • 1-1/2 fat
  • 1/2 high calorie

Carbohydrate choices

1

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